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  • Cheryl Valenti

    Restaurant Style Steak 2, 8 oz filet mignon 4t kosher salt 4t fresh pepper stick butter; divided 1 T olive oil 2 cloves garlic, chopped 1T chp parsley 1T chp thyme 1t lemon zest Soften 1/2 stick of butter, mix with garlic, herbs & lemon. Refrigerate. Season steak w/S&P. Heat 1/2 stick butter and oil in cast iron skillet to hot! Preheat to 400. Sear filets for 2-3 min/side until nice crust has formed. Spoon butter on top while cooking. Put in oven for 6-8 min. Top w/butter last min.

  • Debbi McCallam

    Restaurant Style Filet Mignon - perfectly cooked steak and no grill involved

  • Dede Mante Pearson

    Restaurant Style Steak Recipe http://whitsamusebouche.com

  • Sammie

    Restaurant Style Filet Mignon -- I made this a while ago and forgot to repin it with comments, its amazing. PERFECT! I keep some of this compound butter in the fridge for grilled steaks too.

  • Theary Chot

    Restaurant Style Filet Mignon Restaurant Style on http://whitsamusebouche.com Ingredients: filet mignon - 2, 8 ounce filetskosher salt - 4 teaspoonsfreshly cracked pepper - 4 teaspoonsbutter - 1 stickolive oil - 1 tablespoongarlic - 2 cloves, choppedparsley - 1 tablespoon, choppedthyme - 1 tablespoon, choppedlemon zest - 1 teaspoon Instructions: DISCLAIMER: The reason this dish is so amazing is due mostly in part to having the very best, most fresh ingredients possible.  That means high grade salt, it means pepper ground right in front of you by a pepper mill.  It means fresh herbs and it means REAL BUTTER.  The good news is that these are all things you should already have in your house. Take 1/2 stick of butter, softened, and mix well with the peeled, chopped garlic, the chopped herbs, and the lemon zest.  Form into a log and refrigerate.  Generously season the filet's with salt and pepper, approximately 1 teaspoon of seasoning per side. Heat the remainder of the butter (1/2 stick) and the olive oil in a cast iron skillet to a screaming hot temperature.  Preheat your oven to 400 degrees.   Sear the filets in a screaming hot pan for about 2-3 minutes per side, or until a nice brown crust has formed. While the steak is searing, continue to spoon the residual butter in the pan on top of the meat while it's cooking.  Once both sides are seared, place in the center of the oven for about 6-8 minutes, depending upon how thick your steak is.  In the last minute of cooking, take the log of compound butter and slice a nice thick piece to place on top. Your steak will be ready when it is approximately 135 degrees in the center, or when you push lightly on the top center of the steak and it gently and slowly bounces back.  (Note, this is medium rare kids. Some people don't like to eat cows while they are mooing, so clearly you can cook longer if your afraid of the pink.)

  • Chelsea DeSimone

    Restaurant Style Filet Mignon. I <3 beef.

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    I follow her instructions and they worked great on my electric stove! Still working on adjusting to our new gas stove.

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